LIBRARY OF CONGRESS, , 
Shelf LMm . , : 



UNITED STATES OF AMERICA.' 



"AUNT BABETTE'S" 

Home Confectionery 



BY THE AUTHOR OF 



AUNT BABETTE'S COOK BOOK. 







































5c£jg*~ - 








1803 






7£*3 




BLOCH 


PUBLISHING 


& 


PRINTING 


CO., 






CHICAGO 


AND 


CINCINNATI. 


/o 






:^ 






COPYRIGHTED, 1893, 
—BY— 

The Bloch Publishing and Printing Company. 

ALL RIGHTS RESERVED. 






PREFACE 



THIS little book is dedicated to "our 
young ones" all over the land, 
especially those living in "country 
towns" where fresh candies are not to 
be had at any price. Candy making, as 
a pastime for young folks, is not to be 
surpassed. By carefully following these 
receipts you will have good quantity 
and fine quality at very little cost. 
Remember that practice makes perfect. 

"Aunt Babette." 



IN editing this "little pocket edition" it has 
been my aim to make all receipts as 
simple and explicit as possible, so that any 
child may make its own sweets. The receipts 
given are all wholesome and will be found 
economical. 

Aunt Babette. 



INDEX. 

CANDIES REQUIRING NO COOKING. 

Almond Creams, No. I 

No. 2 

Chocolate Cream Drops 

" Cherries 

" Kisses 

Cherries in Cream 

Chocolate Nut Creams 

Coffee Creams 

Cream Dates, Prunes and Figs 

English Walnut Creams 

Fruit Slices 

Foundation French Cream 

French Creams and Spiced Chocolate 

" Cocoanut Creams 

Filbert Creams 

Kisses or Cream Meringues 

Lemon Creams 

Nut Creams 

Neapolitan Creams 

Orange Creams 

Peppermint Creams 

" Drops. 

Pink Creams 

" Cocoanut Creams 

Uncooked Spiced Chocolate Creams 

Unboiled Creams 

Rose Creams 

Spiced Chocolate 

" Creams 

Wintergreen Creams 

Walnut Maple Sugar Creams 



12 

8 

. 1 1 

• 13 

. 16 

• 15 
■ 13 

13 

H 

7 

10 

n 

*5 
n 

9 
14 
12 

9 

9 
14 
H 
15 
10 

7 
11 

8 

9 
10 

13 



INDEX. 



CANDIES THAT REQUIRE COOKING. 



Almonds Grilled 30 

Almond Nut Candy. ... 26 

" Candy 34 

" Caramels 31 

Almonds Roasted in Oil. 31 

Blanched Almonds .... 31 

Boiled French Cream. . . 33 

Burnt Almonds 19 

Butternut Candy 34 

Butter Scotch 22 

Butter Taffy 23 

Candy of Any Flavor. . . 18 

Cocoanut Caramels.... 19 

Cream Caramels 37 

" Candy 19 

Coffee Cream 32 

Cream Almonds 20 

Chocolate Cherries 27 

Chocolate Caramels .... 28 

" Caramels, No. 2. 29 

Chocolate Creams. . ..21, 38 

Cocoanut Cones 22 

" Drops. 24 

Candied Cherries 25 

Cough Candy 29 

Everton Taffy 27 

Filbert Creams 38 



General Instructions.. . . 17 

How to wax Paper 22 

Hoarhound Candy 25 

Ice Cream Candy 24 

Lemon Cream Candy. . . 19 

Maple Creams 23 

Maple Nut Candy 24 

Marshmallows 35 

Molasses Candy 35 

Molasses Taffy 27 

Nut Candy 25 

Nut Creams 32 

Nougat 36 

Old Fashioned Molasses 

Candy 33 

Pine Apple Chips 27 

Peanut Candy 36 

Pink Creams 33 

" Cocoanut Creams. 38 

Prunes, Dates and Figs.. 36 

Salted Almonds 34 

Tutti-Frutti Candy 37 

Uncooked French Cr'ms 35 

Vanilla Caramels 30 

Walnut or But'rnut Glace 26 

Walnut Chocolate Drops 20 



HOME GONFECJIONERY. 



CANDIES REQUIBING NO OOOKING. 



UNBOILED CREAMS. 

For the novice it is advisable to try un- 
boiled candies at first, as their preparation is 
much easier than those requiring the fire. 
Candy boiling requires some j)ractice before 
you acquire the desired state of boiled sugar. 
For these unboiled French creams, none but 
the best confectioner's sugar will answer; it 
may be obtained at all first-class groceries. 

FOUNDATION FRENCH CREAM. 

Take the white of one or more eggs, add an 
equal quantity of cold water. The surest way 
to measure the water is to fill a half egg-shell 
full to the white of each egg. Then stir into 
the eggs and water as much confectioner's 
sugar as it will require to make it stiff enough 
to roll into any shape desired. Flavor to 
taste. 



8 HOME CONFECTIONERY. 

ALMOND CREAMS, No. i. 

Blanch and chop or grate the almonds and 
mix them thoroughly through the French 
cream. Mold into any shape desired. 

ALMOND CREAMS, No. 2. 

Shape or mold the French cream oblong 
and press an almond into its side. Then roll 
it in granulated sugar or melted chocolate. 

CHOCOLATE CHERRIES. 

Roll each candied cherry into melted choco- 
late, If desired cover each cherry with 
French cream, and then roll into the choc- 
olate. Use a long hat pin for this purpose. 

SPICED CHOCOLATE. 

Take two cupfuls of brown sugar, one-half 
cupful of hot water and three-fourths (f ) of 
a cupful of grated chocolate and a piece of 
best butter, the size of an egg. Boil the ingre- 
dients until thick and test by dropping the 
drops from a spoon into cold water — if the 
drops harden, remove from the fire. Add all- 
spice, ground cloves and cinnamon, mace, if 
desired, a very little of each, about a half tea- 
spoonful. Pour into buttered tins and when 
cool cut into desired slices. 



HOME CONFECTIONERY. V 

SPICED CHOCOLATE CREAMS. 

Make as in above receipt. Roll into balls 
and turn them over into melted chocolate. 



ORANGE CREAMS. 

Grate the rind of an orange into a bowl, 
then squeeze the juice over it and strain 
through a piece of cheese cloth. Add a pinch 
of tartaric acid and stir in as much of the fin- 
est confectioner's sugar as it will take to mold 
into shapes. 

LEMON CREAMS. 

Made according to above receipt. You may 
roll them into balls and cover them with choco- 
late. Very nice. 

PEPPERMINT CREAMS. 

Break the white of one egg into a bowl, add 
to it an equal quantity of cold water; then 
stir in as much of the best confectioner's 
sugar as will take to make it very stiff, stiff 
enough to mold into shape. Flavor with 
three drops of oil of peppermint. Grease very 
lightly a large baking tin, drop the creams on 
it with the aid of a teaspoon and lay them 



10 HOME CONFECTIONERY 

far apart. When all are in, wet the back of a 
teaspoon with cold water or alcohol and press 
each peppermint flat with the back of the 
spoon. Wet the spoon each time in cold 
water. You may color these a pretty pink 
with fruit coloring or cochineal. 

FRENCH CREAM AND SPICED CHOCOLATE. 

Press layers of French cream between layers 
of spiced chocolate. 

UNCOOKED SPICED CHOCOLATE CREAMS. 

Take the white of one egg and add half 
an egg-shell full of water, so as to have as 
much egg as water. Stir into this as much 
confectioner's sugar as will make it stiff 
enough to mold. Grate as much chocolate as 
you wish to add and add ground spices, such 
as cinnamon, cloves, allspice and mace. Roll 
these balls — which you must make with the 
hands slightly buttered or dipped in cold 
water. Have some chocolate ready to roll 
them in, as you would chocolate creams. 

WINTERGREEN CREAMS. 

Made the same as peppermint creams. 
Flavor with wintergreen instead of peppermint 
and color pink. 



HOME CONFECTIONERY. 11 

ROSE CREAMS. 

Made the same as other uncooked French 
creams — color pink and flavor with a few 
drops of rose water. 

FRENCH COCOANUT CREAMS. 

Make either boiled or uncooked French 
cream, and add as much grated cocoanut as 
desired. Do this while the cream is still soft. 
Add sufficient confectioner's sugar to mold 
into balls or flat cakes. You can make a va- 
riety by coloring part pink with fruit coloring, 
or brown by adding chocolate to the cream 
before adding the cocoanut. 

CHOCOLATE KISSES. 

Beat up the whites of two eggs with two 
cups of confectioner's sugar and about three 
ounces of chocolate. Drop on buttered paper, 
which you have put in a large baking tin. 
Drop from a spoon, dipped in cold water. 
Bake fifteen minutes. 

KISSES OR CREAM MERINGUES. 

Beat very stiff the whites of two eggs with 
one pound of confectioner's sugar. Add half 
a teaspoonful of vanilla and one heaping tea- 



12 HOME CONFECTIONERY. 

spoonful of arrowroot. Bake on buttered 
paper, with the oven door slightly open, and 
watch closely. 

NEAPOLITAN CREAMS. 

Make the French cream receipt, either 
boiled or unboiled, and divide into as many 
parts as you have coloring — leave one uncol- 
ored (white); color one pink, one brown, one 
yellow, etc., just as you fancy. To color 
pink use fruit coloring or cochineal syrup 
and color the brown either with choco- 
late or coffee, which is done quickly while 
the cream is still soft. Press the different 
colored creams, first separately, then together; 
cut into squares or any other shape desired. 
Color yellow, with the yolk of an egg. 
You may have quite a variety in this way, 
making some white, brown and yellow ; others 
pink, white and brown. It is necessary to 
work the cream while soft very quickly, so as 
not to allow it to harden before molding. 

CHOCOLATE CREAM DROPS. 

Roll some French cream into cone-shaped 

forms and lay them on waxed paper or a 

greased platter, until they are hard, which 

will take from three to four hours. Then 



HOME CONFECTIONERY. 13 

melt some grated confectioner's chocolate in 
a farina kettle (set in boiling water). When 
the chocolate is melted, roll the creams in it, 
one at a time, by the means of a long hat-pin. 
Slip them on waxed paper to dry. 

CHERRIES IN CREAM. 

Take a candied cherry and cnt it almost in 
two and fill it with French cream. 

CREAM DATES, PRUNES AND FIGS. 

Remove the pit with a knife and fill the 
cavity with French cream. 

ENGLISH WALNUT CREAMS. 

Have your walnuts ready to use but use 
only the perfect ones (the broken ones can be 
used for some other purpose). Make some 
French cream, and shape into balls the size 
of a hickory nut and place a half meat upon 
either side of the cream ball, pressing it into 
the cream. Place upon waxed paper to dry. 

WALNUT MAPLE SUGAR CREAMS. 

Mix a quantity of grated maple sugar with 
the French cream, and roll the same as 
walnut creams. 



14 HOME CONFECTIONERY. 

NUT CREAMS. 
Use any kind of nuts or mixed nuts and 
chop them up as fine as desired. Mix with 
French cream. 

PEPPERMINT DROPS. 

To one tablespoonful of glucose add one- 
third of a cupful of boiling water. Stir in 
enough of the best confectioner's sugar to 
make it stiff enough to mold. Knead it 
thoroughly, like dough, and flavor with about 
five drops of oil of peppermint. Shape into 
balls as quickly as possible and lay them on 
flat tins. Press them flat. 

FRUIT SLICES. 

Chop up seedless raisins, currants and 
citron, a few candied cherries or any other 
candied fruit, if desired. Mix all into some 
French cream. Do not add as much sugar 
as usual to the French cream. Cut into 
squares half an inch thick, and wrap in waxed 
papers. 

PINK CREAMS. 

Break into a bowl the white of one egg and 
add to it an equal quantity of cold water; 



HOME CONFECTIONEKY. 15 

then stir in as much confectioner's sugar as 
it will take to make it stiff enough to mold. 
Flavor with vanilla or rose, and color with a 
few drops of fruit coloring. Form into balls, 
and flatten out. Lay upon paper to dry. 

COFFEE CREAMS. 

Make according to above receipt and instead 
of using plain water, use extract of coffee. 
Make as follows: Take one tablespoonful of 
finely pulverized coffee and pour two table- 
spoonfuls of boiling water over it. Let it 
steep awhile, then strain and use it, instead 
of plain water. 

FILBERT CREAMS. 

Pound some filberts to a powder in a mor- 
tar and mix in with some French cream. 
Shape into balls and when hard roll them in 
melted chocolate like chocolate creams. 

PINK COCOANUT CREAMS. 

Take some French cream and add a 
quantity of freshly grated cocoanut. Color 
with a few drops of fruit coloring and roll it 
into balls. You may dip these in melted 
grated chocolate or flatten out as desired. 



16 HOME CONFECTIONERY. 

CHOCOLATE NUT CREAMS. 

Have a quantity of finest vanilla chocolate 
grated. Make a French cream, not as thick 
as usual. Stir in the grated chocolate and 
grated or pounded nuts. Shape into balls, 
then flatten out on waxed paper. A good 
plan is to stir in the chocolate and nuts as 
soon as you begin the French cream. You 
will then know exactly how much confec- 
tioner's sugar to take. 



HOME CONFECTIONERY 17 



PART II. 



OANDIES THAT KEQUIKE BOILING. 



A brass kettle, if kept perfectly clean, is 
best for boiling sugar in for confectionery 
use. Dissolve two pounds of white sugar in 
one pint of water and place this, in the kettle, 
over a slow fire for a quarter of an hour. 
Pour into it a small quantity of gelatine and 
gum arabic, dissolved together. Skim off at 
once all the impurities which rise to the sur- 
face. The white of an egg may be used as a 
substitute to make the clarifying process still 
more perfect. Strain through a flannel bag. 
If you allow the syrup to boil a few minutes 
longer you will have what is called "Rock 
Candy." To make other candies bring the 
syrup very carefully to such a degree of heat 
that the "threads" when dropped from the 
spoon into cold air, will snap like glass. 
When this desired stage is reached, add a tea- 
spoonful of vinegar or cream of tartar, to 
prevent granulation, and pour into pans as 



18 HOME CONFECTIONERY. 

directed in the receipts which follow. To 
make stick candies, pull and roll into shape 
with buttered hands 

CANDY OF ANY FLAVOR. 

Take two and a half pounds of refined 
sugar, one pint of water and one teaspoonful 
of cream of tartar, and mix it in a kettle large 
enough to hold the candy when expanded by 
the heat, and boil over a brisk fire, taking 
care that it does not burn, applying the heat 
to the bottom, not to the sides. After boiling 
fifteen minutes remove a small portion of the 
melted sugar with a spoon, and cool by pla- 
cing it in a saucer set in ice-water. When 
cool enough take a portion between thumb 
and finger, and if it "threads" as it is separ- 
ated, the process is nearly completed. Great 
care must be used to regulate the heat so that 
the boiling may be kept without burning. 
Test frequently by dropping a bit into cold 
water; if it becomes hard and brittle, snap- 
ping apart when bent, it is done and must be 
removed at once, and the flavoring stirred in. 
Then pour into shallow earthen dishes, thor- 
oughly but lightly greased, and cool until it 
can be handled; then pull and roll into sticks 
or any shape desired. 



HOME CONFECTIONERY. ■ 19 

COCOANUT CARAMELS. 

Take one pint of milk, butter about the 
size of an egg, one cocoanut grated fine, three 
pounds of white sugar and two teaspoonfuls 
of lemon extract. Boil slowly until stiff, beat 
to a cream, pour into shallow buttered pans, 
and when set cut into squares. 

CREAM CANDY. 

Take two heaping cups of white sugar, one 
wineglassful of vinegar and one tumbler of 
water. Boil one-half hour, flavor with vanilla 
and pull like molasses candy. 

LEMON CREAM CANDY. 

Take three cups of sugar, one-half cup of 
vinegar, one-half cup of water and a tea- 
spoonful of butter put in last with a tea- 
spoonful of soda dissolved in hot water. Boil 
fast for about half an hour, until it crisps in 
cold water. Flavor with lemon and pull 
white. 

BURNT ALMONDS. 

Take one pound of almonds and wipe clean. 
In the meantime put on a pound of sugar 
with a quarter of a pint of water; let it boil 



20 HOME CONFECTIONERY. 

until clear and thick; throw in the almonds 
and stir with a wooden spoon until you hear 
them crack. Take off the fire, but keep stir- 
ring them; and when dry put in a wire sieve 
and sift all the sugar from them. Now put that 
sugar on to boil again with a little, very little, 
water and some cinnamon, if you like. When 
this boils throw in the almonds again, and 
keep stirring until quite dry. Take off the 
fire and pack in a glass jar. You may add 
fruit coloring to the sugar the second time it 
is put over the fire. 

WALNUT CHOCOLATE DROPS. 

Take two and a half cups of pulverized 
sugar, one half cup of cold water and boil 
five minutes. Then place in a pan of cold 
water and beat until cold enough to make 
into balls and put a walnut in the center of 
each. By using maple sugar you have maple 
cream. Take half a cake of chocolate, shave 
off fine, set it in a bowl on top of a boiling 
tea-kettle to melt, and when the drops are 
cold roll in the melted chocolate with a fork. 

CREAM ALMONDS. 

These are made like walnut drops. While 
making into balls mold an almond meat into 



HOME CONFECTIONERY. 21 

the center of each ball; then roll in coarse 
granulated sugar, and you have delicious 
cream almonds. Lay on buttered paper until 
cold. 



CHOCOLATE CREAMS. 

Take two cups of sugar, one cup of water 
and one tablespoonful and a half of arrow- 
root or cornstarch, one tablespoonful of 
butter and one teaspoonful of vanilla. Wash 
the butter, stir the sugar and water together, 
add the arrow root and bring to a boil, stir- 
ring constantly to induce granulation. Boil 
for about ten minutes, then add the butter, 
take from the fire and stir constantly until it 
begins to look like granulated cream. Add 
the vanilla. Butter your hands and make the 
cream into balls the size of a marble, and lay 
upon a clean board or flat dish (outside). 
Take half a pound of sweet vanilla chocolate, 
grate it, set it in a tin pail or saucepan, and 
put this in another of boiling water, so as to 
melt the chocolate. When the chocolate is 
melted to the consistency of syrup, roll the 
cream balls in it until sufficiently coated and 
take each one up carefully and lay upon a 
dish to dry. 



22 HOME CONFECTIONERY 



COCOANUT CONES. 



Whip the whites of five eggs to a very stiff 
froth, and gradually the whole of one pound 
of confectioner's sugar and one teaspoonful 
of arrowroot; last, a fresh-grated cocoanut, or 
half a pound of desiccated cocoanut. Mold 
the mixture with your hands into small cones 
(flour your hands); set these far enough 
apart not to touch one another, upon buttered 
or waxed paper, in a long baking-pan. Bake 
in a moderate oven. Be sure to prepare the 
cocoanut before you begin; lay the pieces in 
cold water after paring, until all is grated. 

HOW TO WAX PAPER. 

Get some one to assist you in holding the 
paper over the fire, and a third person to rub 
the wax over it. It may be done in a second. 
To remove macaroons or any other confection 
from paper, moisten the paper with a damp 
sponge on the reverse side and they will come 
off easily. 

BUTTERSCOTCH. 

Boil one pound and a half of coffee sugar 
(white but not granulated), half a cup of 
sweet butter, half a teaspoonful of cream of 



HOME CONFECTIONERY. 23 

tartar, and just enough water to dissolve the 
sugar. Boil without stirring until it will 
break easily when dropped into cold water. 
When done add one teaspoonful of lemon 
juice, or ten drops of extract. Pour into 
well-greased pans, and when almost cold mark 
into squares. 



BUTTER TAFFY. 

Boil one cup of molasses and one cup of 
sugar until it candies. Remove from the fire 
and stir in nearly half a cup of butter and 
flavor with vanilla. 



MAPLE CREAMS. 

Set some genuine maple sugar on to boil 
with half as much water as you have sugar. 
Boil until it is brittle when dropped into cold 
water, and when it is inclined to harden re- 
move from the fire and stir rapidly until it 
becomes a waxen substance, then form into 
balls not larger than a marble. Butter your 
hands well to do this. Put half a walnut 
kernel on either side. Lay them on a greased 
platter to cool. 



24 HOME CONFECTIONEKY. 

ICE-CREAM CANDY. 

Boil one and a half pounds of moist white 
coffee sugar, two ounces of butter, one tea- 
spoonful and a half of water, together with 
the peel of half a lemon. When done (it 
will become crisp by dropping into cold 
water), set aside till the boiling has ceased, 
and stir in the juice of one large lemon (no 
seeds). Butter a dish and pour in about an 
inch thick. When cool take out the lemon 
peel, pull until white and form into any shape 
desired. If you have no lemon take two 
tablespoonfuls of vinegar and two teaspoon- 
fuls of extract. 

COCOANUT DROPS. 

Take one pound of grated cocoanut, half a 
pound of confectioner's sugar and the stiff- 
beaten white of one egg. Work all together 
and roll in the hands into little balls. Bake 
on buttered tins. 

MAPLE NUT CANDY. 

Take one pint of maple sugar and half a 
pint of water, or just enough to dissolve the 
sugar. Boil until it becomes brittle by drop- 
ping in cold water. Just before pouring add 



HOME CONFECTIONERY. 25 

a tablespoonful of vinegar. Having prev- 
iously prepared the nut meats, butter the 
pans, line with nut meats and pour the candy 
over them. 



NUT CANDY. 

Boil a pound of sugar with a cup of water. 
After boiling over a brisk fire put in a dash 
of vinegar. Take off the scum as it rises and 
test by raising with a spoon; if its "threads" 
snap, pour over chopped cocoanut or any 
other kind of nuts. Brazil nuts cut into 
slices are very nice. Butter the pans before 
putting in nuts and candy. 

HOARHOUND CANDY. 

Boil two ounces of dried hoarhound in a 
pint of water for about half an hour, strain 
and add three pounds of brown sugar. Boil 
over a hot fire until hard, then pour out on 
well-greased flat pans, and mark as soon as 
cold enough to retain the marks. 

CANDIED CHERRIES. 

Boil a syrup of two pounds of cut loaf 
sugar and a cup of water; boil until thick 
enough to pull. Then remove to the side of 



26 HOME CONFECTIONERY. 

the stove until it shows signs of granulation. 
Drop in the cherries, carefully stoned, only a 
few at a time, and for only two or three min- 
utes; remove to a sieve, set over a dish, shake 
gently, and turn the cherries out on white 
paper. 

WALNUT OR BUTTERNUT GLACE. 

Take one pint of granulated sugar and 
three-fourths of a cupful of boiling water, 
boil until it will crack if plunged into ice- 
cold water. Do not stir the sugar while boil- 
ing. Dip the nuts carefully into the boiling 
candy by means of a long hat-pin. Lay each 
one on slightly buttered tins or marble, to 
cool and harden. Sliced oranges or other 
fruits may be dipped into this glace and you 
have fruit glace. 

ALMOND NUT CANDY. 

Take any quantity of blanched almonds 
desired, and the same amount of sugar, the 
best confectioner's. Set the sugar over the 
fire to dissolve and as soon as dissolved throw 
in the almonds, stirring rapidly. Pour . all 
into tins which you have previously buttered. 
Press flat with a buttered knife. Don't allow 
the sugar to boil. 



HOME CONFECTIONERY. 27 

CHOCOLATE CHERRIES. 

Roll each candied cherry into melted choc- 
olate. If desired cover each cherry with 
French cream and then roll in the chocolate. 
Use a long hat-pin for this purpose. 

EVERTON TAFFY. 

Boil two cups of brown sugar in half a 
cupful of water, until it will harden when 
dropped into cold water. Add butter the size 
of an egg; set back on the stove and boil once 
more. Flavor to suit the taste. 

MOLASSES TAFFY. 

Take one cupful of brown sugar, one cup- 
ful of molasses and butter the size of a wal- 
nut. Boil and test by dripping a few drops 
into cold water. If it hardens pour out into 
buttered tins or plates. When cool cut into 
desired squares. 

PINE-APPLE CHIPS. 

Pare, core and slice the pine-apple quite 
thick. Take half a pound of confectioner's 
sugar to a pound of fruit ; sprinkle it over the 
fruit so as to have each slice sugared and let 
it remain in a covered dish until all the sugar 



28 HOME CONFECTIONERY. 

is dissolved. Set on to boil slowly until each 
chip is clear. Set away until the following day. 
Remove all the syrup and place the chips 
singly on glasses or porcelain dishes to dry in 
a very moderately heated oven. 

CHOCOLATE CARAMELS, No. i. 

Set on to boil one cupful of fine granulated 
sugar, one cupful of New Orleans molasses, 
and one-fourth cup of sweet milk. Add a 
piece of butter the size of an egg. Let this 
boil steadily in a porcelain lined kettle. In 
the meantime grate a heaping cupful of best 
chocolate, add it to the boiling candy but not 
before it has attained the right consistency 
( try it by dropping some from the spoon into 
cold water, if done it will harden immediately, 
if not let it boil until it is). Let it boil 
briskly; it will have the consistency of cake 
batter and thread from the spoon when suffi- 
ciently boiled. Try again in cold water; if it 
hardens put in the grated chocolate and let it 
boil again for two minutes. Take from the 
fire, and flavor with a teaspoonful of vanilla. 
Pour into a large tin pie-plate, which has been 
previously buttered; when almost cold, cut 
into squares with the back of a knife, which 
you must dip into cold water occasionally. 



HOME CONFECTIONERY. 29 

It should be boiled steadily fifteen minutes by 
the clock. The success of making good candy 
depends on the boiling, if you fail, try again; 
candy making is a profession and it takes 
practice to learn the art. 

CHOCOLATE CARAMELS No. 2. 

Take one cup of molasses, one cupful of 
white sugar and one-half cup of sweet milk 
in which you have rubbed smooth two tea- 
spoonfuls of sifted flour. Stir all together 
and when you think it has boiled enough, add 
a lump of butter the size of an egg and test 
the candy as in above receipts. When done 
add the grated chocolate of which you should 
have a heaping cupful and let the candy boil up 
for a few minutes. Flavor with vanilla and 
remove from the fire and pour into a well 
greased tin plate or on a marble slab; when 
cool cut into squares and wrap in wax paper. 

COUGH CANDY. 

Soak a gill of whole flax-seed in half a pint 
of boiling water. In another dish soak a cup- 
ful of broken bits of slippery elm, also in 
half a pint o£ boiling water. Let both soak 
for two hours or more, then strain both 



30 HOME CONFECTIONEKY. 

through a fine cloth into a porcelain lined 
dish and set on to boil with two pounds of 
granulated sugar. After boiling hard for ten 
minutes add the juice of two lemons and boil 
until it turns to candy. Test by dropping a 
few drops into cold water, 

VANILLA CARAMELS. 

Mix one half of a pound of white sugar 
with eight large tablet poonf uls of sweet cream 
(one gill), one large tablespoonful of honey, 
butter the size of a hazel nut, and four table- 
spoonfuls of hot water. Boil these ingredients 
until the right consistency is reached; to 
ascertain this, drop some into ice-cold water, 
if it crackles when coming into the water, it 
is right; add a teaspoonful of extract of 
vanilla and pour upon a marble slab or but- 
tered tin. Cut into squares when cool. 

ALMONDS GRILLED. 

Used as you would "salted almonds" at 
teas, luncheons, etc. Very often both are 
served together using half grilled and half 
salted in the same dish. I do not recommend 
this; it is better taste to serve each separately. 
Blanch the almonds, then dry them in an 



HOME CONFECTIONEKY. 31 

open oven, or by laying them between two 
cloths and patting them until dry. Set on 
a cupful of sugar (confectioner's) wet with 
one-fourth of a cupful of water and let it boil 
until it threads from the spoon. Then throw 
in the almonds and let them boil. Stir them 
occasionally, until they change color. Remove 
from the fire and stir the syrup until it is all 
sugar. Lay them upon a platter to cool. 

ALMONDS BLANCHED. 

Put the almond meats into a dish and pour 
boiling water over them. When cool the skins 
will come off readily. 

ALMONDS ROASTED IN OIL. 

Blanch one heaping cupful of almonds, and 
pour over them one tablespoonful of best 
olive oil. Let them lay at least two hours, 
then sprinkle a teaspoonful of fine salt over 
them and brown them in the oven. Not too 
brown. Rub off the salt before serving. 

ALMOND CARAMELS. 

Set a cupful of sugar on to boil, without 
water. As soon as the sugar is melted throw 
in a cupful of almonds, not blanched. 



32 HOME CONFECTIONERY. 

Remove from the fire at once. Take up each 
almond separately and lay on waxed or but- 
tered paper. 



NUT CREAMS. 

Mix in chopped nuts of any kind with the 
French cream (see receipt for French 
creams) and form into balls or other fancy 
shapes. You may color them with any kind 
of fruit coloring and give any desired flavor- 
ing. The'n roll them in melted chocolate or 
coffee cream. Roll with a hat pin, using the 
latter as a means to take up the candies with- 
out touching them with the fingers. 



COFFEE CREAMS. 

Take one heaping tablespoonful of pulver- 
ized coffee and pour a wine glassful of boiling 
water over the coffee. Cover the cup and let 
it steep for about five minutes. Then strain 
through some cheese cloth and make your 
French coffee cream, according to French 
cream receipt, using the coffee instead of 
water, and sugar according to quantity of 
coffee, about one cupful of sugar to a wine 
glassful of coffee. 



HOME CONFECTIONERY. 33 

BOILED FRENCH CREAM. 

To one-half cupful of hot water, add two 
cupfuls of white sugar and boil briskly for 
five minutes, without stirring. If the boiled 
sugar threads when dropped from the spoon, 
remove from the fire. Try a teaspoonful on 
a saucer, if it creams and you can make a ball 
of it with your fingers, it is of right consis- 
tency. Pour all into a bowl and stir rapidly 
with a silver spoon. If it does not cream readily, 
set it back on the fire and boil it a minute 
or two longer. Flavor when it begins to cool 
with a teaspoonful of vanilla, or any other 
flavoring desired. This is the way all French 
cream candies are made. 

PINK CREAMS. 

Made like French creams and color with 
fruit coloring, adding a few drops at a time, 
so as not to get it too dark, or use pink con- 
fectioner's sugar. 

OLD FASHIONED MOLASSES CANDY. 

Take one pint of molasses, one half pint of 
sugar and a piece of butter about the size of 
a walnut, and one tablespoonful of pure 
glycerine. Boil hard over a brisk fire about 



34 HOME CONFECTIONERY. 

twenty minutes. When boiled thick, try by 
dropping a few drops in ice-cold water and if 
hard enough to retain their shape, it is ready 
to take from the fire. Have a well buttered 
platter ready to pour the candy on. Just 
before removing the candy from the fire stir 
in half a teaspoonful of cream of tartar and 
flavor with vanilla. 



SALTED ALMONDS. 

Throw the almonds into boiling water and 
blanch. After they are skinned, lay on a 
platter for several hours to dry. Dissolve a 
little gum arabic in a spider with as little water 
as possible; when dissolved throw in the 
almonds and turn them over and over again 
until all are glazed. Then take them off and 
set in the oven to roast, stirring often, until 
they begin to color slightly. Take from the 
oven, throw them on clean paper, spread out 
and sprinkle with fine salt. See that all be 
well sprinkled. 



BUTTERNUT AND ALMOND CANDY. 

Are made the same as cocoanut candy. 



HOME CONFECTIONERY. 35 

MARSHMALLOWS. 

Dissolve a pound of gum arable in one 
quart of water, strain, add one pound of re- 
fined sugar and place over the fire, stirring 
constantly until the sugar is dissolved and 
the mixture has become the consistency ot 
honey. Next add gradually the whites of 
eight eggs, well beaten, stirring the mixture 
all the time, until it loses its stickiness and 
does not adhere to the fingers when touched. 
The mass may now be poured out into a pan 
slightly dusted with corn-starch. When cool 
divide into small squares. 

MOLASSES CANDY. 
Take one cup of molasses, one cup of sugar, 
one tablespoonful of vinegar and one tea- 
spoonful of fresh butter. Boil until it hardens 
when dropped in cold water, then stir in a 
pinch of soda or cream of tartar and pour on 
buttered tins. When cool, begin to pull, hav- 
ing previously greased your hands. 

UNCOOKED FRENCH CREAMS. 

Break the whites of three eggs into a bowl 
and add exactly as much water as you have 
whites of eggs (measure with the egg-shells). 



36 HOME CONFECTIONERY. 

Stir in confectioner's sugar until stiff enough 
to mold into any shape desired. Flavor to 
suit your taste. 

NOUGAT. 

Blanch one-half pound of almonds in boil- 
ing water. When skinned, cut in half 
through the center and lay on white paper in 
the oven, with door open, to dry. Meanwhile, 
melt half a pound of sugar in a double kettle, 
without adding a drop of water. Stir con- 
stantly until the sugar boils, take off the 
kettle and stir in the almonds immediately. 
Pour into a flat greased tin pan, which has 
, h been previously warmed. Press the nougat 
flat to the bottom of the pan. Cut while still 
warm; wrap in waxed paper. 

PRUNES, DATES AND FIGS. 

Select the finest only. Tear them open 
and extract the kernels, leaving them whole 
at the stem end. Insert a piece of French 
cream, and press the fruit together at the 
bottom. 

PEANUT CANDY. 

Boil two cups of sugar with half a cup of 
water and dissolve half a teaspoonf ul of cream 



HOME CONFECTIONERY. 37 

of tartar in a little cold water and add. Boil 
until it becomes brittle when dropped into 
cold water. Then add a piece of butter the 
size of a hickory nut and boil a few minutes 
longer. Pour this over the nuts, which have 
been spread in a buttered tin, and set away 
to cool. 



CREAM CARAMELS. 

Boil together one pint of cream and three 
pounds of sugar. Add any desired flavoring. 
Boil until it reaches 260 degrees Fahrenheit. 
Pour out the mixture on flat dishes to cool, 
and as soon as it begins to "set" which is 
very soon, cut it into little blocks. 



TUTTI-FRUTTI CANDY. 

Chop seeded raisins, citron, figs and a few 
candied cherries. Put two cupfuls of granu- 
lated sugar and half a cupful of boiling water 
into a brass or porcelain kettle and boil hard 
for ten minutes. Take from the stove, pour 
into a bowl, flavor and stir rapidly with a 
spoon until it looks like cream. Add the 
chopped fruit and stir a while longer. Press 
thin on buttered tins, cut into squares and 
wrap in waxed papers. 



38 HOME CONFECTIONERY. 

FILBERT CREAMS. 

Butter or flour your hands, and roll the 
above French cream around filbert nuts. 
Have some chocolate melted over a steaming 
tea-kettle in a bowl, and after the filbert balls 
are dry, roll them in the melted chocolate by 
means of a long hat-pin or fine knitting-needle. 

PINK COCOANUT CREAMS. 

Use pink confectioner's sugar, or color with 
fruit coloring; add grated cocoanut; roll into 
balls; fill each center with a candied cherry. 

CHOCOLATE CREAMS. 

Take one heaping tablespoonful of gelatine 
and dissolve it in six tablespoonfuls of warm 
milk, one heaping cupful of sugar and half 
tablespoonful of best butter and one table- 
spoonful of glucose and a pinch of cream of 
tartar. Stir over the fire until it boils then 
remove and stir until it is of the desired con- 
sistency ready to roll into balls. Butter the 
hands to do this. If not thick enough return 
to the fire and boil again. When all are 
rolled, melt some confectioner's chocolate 
and roll the balls in it. Take a long hat-pin 
to handle the balls with. Lay them on waxed 
paper to dry. 



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